Lamb Kebabs Marinated in Ginger and Tamarind

Lamb kebabs featuring lamb leg or shoulder cubes at their best marinated in a ginger and tamarind marinade and served with a Vietnamese dipping sauce.

Prep Time: 20 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 450g lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm cubes

  • For the Ginger and Tamarind Marinade:

  • 1 x 5cm piece fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or 1 tablespoon garlic purée
  • 2 tablespoons prepared Thai fish sauce
  • 2-3 tablespoons prepared tamarind paste (available at larger supermarkets or oriental stores ) or juice of 1 lemon
  • 1-2 tablespoons sesame oil
  • 3 tablespoons desiccated coconut

  • For the Vietnamese Dipping Sauce:

  • 1 tablespoon caster sugar
  • 2 tablespoons warm water
  • 2 tablespoons prepared Thai fish sauce
  • 2 tablespoons rice vinegar
  • 1 garlic clove, peeled and finely chopped
  • 1 small red chilli, deseeded and finely chopped

  • To Garnish:

  • 2 small red onions, peeled and thinly sliced
  • 4 tablespoons freshly chopped coriander
  • 2 tablespoons groundnut or sunflower oil

Method

  1. In a shallow non-metallic dish mix the marinade ingredients together. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or if time allow overnight.
  2. To prepare the dipping sauce; in a small bowl dissolve the sugar in the water then add the remaining ingredients and refrigerate until required, but serve at room temperature.
  3. Thread the lamb cubes onto 8 small or 4 large metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally.
  4. To garnish mix the onion, coriander and oil together. Serve with the kebabs and dipping sauce.